RE: Appetit auf Süßes gestiegen
Hier der Eisengehalt von Nahrungsmitteln:
In mg/100g.
Brennessel 41,0
Schweinsleber 22,1
Bierhefe (getrocknet) 17,5
Ingwer 17,0
Sesamsamen 10,0
Sojamehl 10,0
Hirse 9,0
Roggenkeime 9,0
Sojabohnen 8,6
Sauerampfer, roh 8,5
Petersilienblatt, roh 8,0
Weizenkeime 7,5
Pistazienkerne 7,3
Sonnenblumenkerne 7,0
Linsen 6,9
Kichererbsen 6,5
Pfifferling 6,5
Hafer 5,8
Leberwurst 5,4
Mandeln 4,7
Haselnuß 3,8
Weizen 3,3
Kalbsschnitzel 3,0
Reis 2,6
Schweinsschnitzel 2,3
Brathuhn 1,8
Cervelatwurst 1,7
Mais 1,5
Hühnerei 1,4
Bachforelle 0,7
Chinakohl, roh 0,6
Milch, alle Arten 0,1
Bei Eisen gibt es nicht nur eine Mangelsituation, sondern auch einen Überschuss, der ganz negative Folgen hat. Eisen kann sich im Körper anreichern. Pro Tag kann man 1mg über die Haare, Fingernägel und die Haut verlieren, mal abgesehen vom Blutverlust. (Frauen in reproduktiven Jahren 1,5mg).
Ärzte verschreiben ab und an Eisen bei niedrigen Hämoglobinwerten. Es liegt jedoch ein Eisenüberschuß vor, da das Eisen an anderer Stelle gespeichert wird. Dadurch kommt es sogar zu Todesfällen.
Quelle für Interessierte:
Aus:
www.ironoverload.org
A prevailing myth says that iron deficiency is the world's greatest nutritional problem.
Let's define anemia: a deficiency of red cells or hemoglobin, or red cells that die too young or are discolored or possess an abnormal shape, or red cells that lack adequate iron.
Now defining iron deficiency -- so-called "normal" iron levels vary from lab to lab. Most "normal" levels are set too high. Saturation: 12 to 40-45% is reasonable at the present time. Ferritin: 5 to probably 50. As our years of study have shown, we have had to lower these levels several times to be safe. Think about it. If "normal" levels are set artificially high, and your levels fall below that "normal," you are "iron deficient."
So how much iron does the human body really need? Iron is not excreted. The iron you absorb stays and accumulates in storage except that you can lose one milligram a day through hair, finger nails, skin cells and other detritus. That is the amount needed every day to replace the loss. One milligram. (Women in reproductive years, one and a half milligram). The RDAs or RDIs recommended by the Food and Nutrition Board is out of date and incorrect. The other way to lose iron, of course, is by blood loss. The normal levels of iron need to be lowered.
Hemoglobin is not iron! Unfortunately physicians prescribe iron to anemic people who test with low hemoglobin. Yes, the patients are anemic, but the iron is collecting in storage instead of going into hemoglobin. These people are iron-loaded. They need iron removed despite the anemia. The anemia (Blutarmut) should be treated with B vitamins, especially B12, B6 and folic acid. Many patients with anemia are dying of iron overload, and some are hastened to their death by their physicians who give iron. Blood banks seem to believe that hemoglobin and iron are the same. They have prepared lists of high iron foods to give out to donors with low hemoglobin. They invariably tell these people: "Your iron is low." Dangerous misinformation.
Physicians like to diagnose or rule out a disease called hemochromatosis. That causes confusion and many problems. There is no consensus. Doctors hesitate to treat without a diagnosis. Too bad that word was ever invented. Each patient is different with different symptoms and different iron levels.
First: treatment does no harm whether there is excess iron or not. A cutoff is set on hematocrit to prevent severe anemia, and when the patient tests under that cutoff, blood is not taken that day. Giving blood is beneficial.
Second: even a small amount of excess iron can damage heart and brain and other storage sites in the body and lead to heart attack or stroke. It is foolish to wait until iron levels confirm "hemochromatosis."
There is exaggerated concern when hemoglobin falls temporarily, following surgery, for example. Blood transfusions are over-used. A study shows that surgery patients who do not receive transfusions survive better than those who do. [NEJM Feb 1999 340:409-17]
Before taking iron you must test saturation and ferritin. (Ferritin indicates storage iron, which is not essential to maintain life). If both saturation and ferritin are extremely low, you must discover why. Low iron is a signal that iron is being used by cancer cells or is feeding bacteria, or usually it means there is chronic daily blood loss. The bleeding could be from an ulcer or tumor, etc. The source must be found. Iron is in just about everything. If you are not absorbing the one daily milligram, you are truly on a starvation diet, and low iron is the least of your worries.
Let's look at iron with 21st Century eyes and be aware of iron's toxic ability to harm.
FACT SHEET
1. Undetected or untreated excess iron kills after inflicting injury to a variety of body organs.
2. The patient's and physician's concern must be to detect any excess iron instead of establishing
a diagnosis of hemochromatosis.
3. A complete physical must include: Total Iron Binding Capacity (TIBC) and Serum Iron (SI).
Divide the SI by TIBC for percentage of Transferrin Saturation TS. Normal range: 12-45%.
4. If TS is outside normal range, use the same blood to measure Serum Ferritin (SF). Normal range: 5-150. If an individual is outside the normal range on Serum Ferritin, a phlebotomy
program should be started to bring the SF below 10. Ferritin is the closest measure of stored iron.
5. To reduce elevated iron levels, the patient should be given a prescription for weekly or twice weekly bloodlettings at a blood bank to confirm or rule out iron overload. The hematocrit cutoff should be set between 30-35. Anemic patients might benefit from B complex vitamins with folic acid.
6. A liver biopsy is not necessary to confirm diagnosis.
7. If iron tests low, the cause should be found: the bleeding ulcer, cancer, or chronic infection. It is dangerous to medicate with iron without 1. testing iron and 2. knowing the reason for the deficiency.
8. In the matter of DNA testing, we are not recommending this approach. All of the genes that can cause an overload are not yet discovered - about 15% yet outstanding. Jerome Sullivan MD PhD explains that possession of the gene " will confirm but will not exclude the diagnosis. "
9. Diagnosis not followed by vigorous treatment is useless. The patient must be motivated to unload the iron as fast as possible by weekly or twice weekly phlebotomies at the blood bank. Goal: ferritin below 10 or even 0.
10. All blood relatives of the patient must be evaluated and monitored. They should all be checked for iron overload at each and every physical for the rest of their lives.
11. Iron overload cannot be controlled with diet. High iron foods also contain other nutrients needed to repair body damage. We do not recommend a low iron diet. Caution: avoid over-the-counter vitamin C and additives of such. Avoid raw seafood, which kills a number of people every year, mostly those whose excess iron is undetected.
12. Symptoms vary too much to help with diagnosis. Chronic fatigue, arthritis, heart disease, cirrhosis, cancer, diabetes, thyroid disease, impotence, sterility. In other words excess iron is toxic and can injure every part of the body, including the brain. Elevated liver enzymes must not be ignored. Anemia can be a symptom. Some anemias are iron-loading. Hemoglobin level does not indicate iron status.
13. Excess iron lowers the immune system. Many diseases will show a poor outcome unless excess iron is removed: AIDS, cancer, and hepatitis, for example.
14. Iron does cross the blood brain barrier, contrary to an old belief. Excess iron stored in the brain has been found to trigger or exacerbate severity in Alzheimer's, multiple sclerosis, ALS, Parkinson's and other diseases. Psychological problems have even been linked to excess iron.
15. Hereditary hemochromatosis is only one of several iron loading diseases, its double gene frequency is 1 in 200 of the US population and an astonishing 13% have the single gene expression. Those with this single gene expression also can get sick. It is the most common genetic disease, and tragically the most undiagnosed.
16. The goal of medicine is to provide maximum preventative care at the least expense. Patients must be aware of iron overload for their own protection. IOD honors the increasing number of physicians who are updating their information on iron overload."
Übrigens: Beim Weglassen von Fleisch = Protein und dem Runterfahren der Proteinaufnahme ist Müdigkeit normal. Das ist eine Übergangssituation,d ie wieder verschwindet. Sollte jedoch eine Schilddrüsenunterfunktion vorliegen, so muss mit Jod und Selen gegengesteuert werden.
Süssigkeiten machen süchtig, ein alter Hut. Es ist wie bei jeder Sucht: Am besten gar nichts zu sich nehmen.
Gruß Werner
